We’re just closing out one of the biggest BBQ weekends of the year so you might think it’s too late to pick up a new grilling cookbook, but you’d be wrong! This new book, [amazon_textlink asin=’B017YCNF5I’ text=’The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill’ template=’ProductLink’ store=’associateslinkbuilderplugin-20′ marketplace=’US’ link_id=’e6a70568-0e53-11e8-bc81-9fcf90e12038′], is a book you’ll refer to all year round. First because it helps you decide what to plant in your garden so that you’ll have plenty of bounties to grill next spring and summer, plus many of these vegetables, meats, and more are available year-round in some areas and if you’re like us, our grill is never really put away – my husband grills even in the snow!

But The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill does preach sustainability – it wants to teach you how to grill the freshest ingredients right from your garden, CSA, or Farmer’s Market. They teach you about freshness, color, texture, and taste, and give you some basic lessons on the art of grilling so you can expand from their recipes.

The book includes really interesting and unusual combinations as well as some standard fare. Recipes like High-Heat Grilled Romaine Salad, Brussels Sprouts with Feta Garlic Butter, Grilled Grapefruit with Brown Sugar Rum Butter, and even Smoked and Smashed Sweet Potato Soup!

Now for you meat eaters, there’s plenty as well including Grilled Salmon in Corn Husks; Flank Steak with Grilled Peppers and Onions; Kansas City Strip Steaks with Parmesan Grilled Vegetables; and Stir-grilled Italian Sausage, Peppers, and Onion Hoagies. Oh, and of course there are burgers! Wood Grilled Burgers with Chive Pesto, Grilled Fresh Tomatoes, and Provolone. Ok, so it’s not the traditional burger that’s a chunk of meat slapped into a disc and burned to a crisp – this one even makes this vegetarian drool!

The authors, Judith Fertig and Karen Adler, known as the BBQ Queens, claim an expertise in grilling and barbecuing and they’re the creative hands behind this book. The duo has appeared on the Food Network and they teach grilling classes and reside in Kansas City. The pair included appetizers, soups, and desserts in the book so it’s a complete cookbook for entertaining or for making tonight’s dinner.

I love the unique and challenging recipes and hints and tips peppered throughout the book – you can’t help but learn more and be encouraged to try new recipes with this new book.

Additional Books by the Queens of BBQ

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